Kim starting the rolls Making individual pans of rolls Learning to roll the dough learning the tricks perfect rolling looks just right making more dough showing us how to knead kneading air into the dough getting hands on experience gluten free bread, whole wheat bread rolls of perfection easy french bread
We are going to make some wonderful rolls and bread for our February class, You won’t want to miss out. Sister Thatcher will be giving us a demo on how to make her famous rolls….. you will want this recipe for Easter Dinner! Come learn her tricks!
We will also make some quick and easy homemade French loaves, and try some gluten-free bread as well. Lots of recipes to follow!
Kim Thatcher’s Rolls- makes 24 Large or 48 Medium rolls
Dissolve together: 2 Tbl yeast, pinch of sugar, 1/2 cup warm water
Melt together in a saucepan: 3/4 cup butter, 1 1/2 cups milk, 3 heaping tsp salt, 1/4 cup instant potatoes, 1/2 cup sugar
Mix 2 eggs with 1 1/2 cups cold water- add to the saucepan (don’t cook the eggs, wait till pan is cooled down) then add the yeast- stirring together.
Add 4 cups flour, mix. Add 4 more cups (more or less) of flour. Knead for 6 minutes. You have to see her do this step- She kneads the air into her dough. Grease a bowl, place dough in the bowl and cover bowl. Let rise till double, 45 min- 1 hour.
Cut dough into 2 or 4 pieces depending on size of roll you want. 2 pieces roll into 16″ circle, 4 pieces roll into 12″ circles. Cut 12 triangles with a pizza cutter.. Place rolls on a cookie sheet with parchment paper, placing the rolls 1/2″ apart. Rise for 1 hour. Brush with butter. Cook at 400 for 12-14 minutes till golden.
Easy French Bread- 3 loaves, takes 2 hours- OOPS I doubled the salt for the class demo, that’s why the bread was so salty- sorry guys!
Mix together and let bubble about 10 minutes: 2 1/2 cups warm water, 2 Tbl yest, 3 Tbl sugar, 2 Tbl white vinegar.
Add: 6 cups flour( more if it is still sticky), 1 Tbl salt, 1/3 cup oil
Knead in bosch or by hand for 5 minutes. Place dough in greased bowl in the oven with a pot of boiling water. Let the dough double in size and punch down, twice in this manner. (about 30 minutes each time)
Divide dough into 3 portions, shape into a long loaf. Grease a cookie sheet and sprinkle with cornmeal. Slit the tops and let rise again. Brush the tops of the loaves with a beaten egg. Bake at 375 for 30 minutes.
White Bread- makes 4 loaves
Mix together in a bosch, or large bowl: 5 cups Hot water, 2/3 cups oil, 2/3 cups honey, 1/2 cups powdered milk, 1 1/2 Tbl salt, 3 Tbl yeast, 6 cups flour. Careful not to kill yeast with the hot water, add last after you mix everything else first.
Mix for 8 minutes then add more 7 more cups of flour, until dough pulls away from the sides of the bowl. Cover the bowl and let sit 20 minutes.
Remove dough and form into 4 loaves. Place in greased bread pans. Cover and rise until double. Bake at 350 for 25-30 minutes. Turn out of pan and let cool
Whole Wheat & Honey Bread- makes 4 loaves
Mix together: 6 cups very warm water, 1/2 cup honey, 4 Tbl oil. Then add 2 Tbl yeast. Let this ferment.
Then add: 6 cups whole wheat flour, 2 Tbl salt, 1 cup Powdered Milk. Mix until smooth. Then add 2 cups whole wheat flour and between 7 – 81/2 cups white flour. Knead for 10 minutes. Divide into 4 loaves. Place into greased pans, cover and let rise 20 minutes in warm place. Bake at 375 for 40 minutes
Easy Pizza dough- makes 4-5 large pizza’s
Mix together: 2 Tbl yeast, 1/2 cup warm water, 1 tsp sugar. Let ferment
In a bosch mix together: 3 cups Hot water, 2 Tsp salt, 1/2 honey (or sugar), 3 1/2 cups flour. Then add the yeast mixture and between 4 -5 more cups of flour. Knead for 10 minutes. Should be a very soft dough. Put a cover over dough and let sit for 30 min.
Bake pizza’s at 425 for 15 minutes.
Premium Gold® Gluten Free Flax & Oats Sandwich Bread – I purchased the flour at Costco- 5lbs costs $12.89
More recipes for this flour can be found at: http://www.premiumgoldflax.com/
In 2 cup mixing bowl add:
2 Tbsp. brown sugar
1 Tbsp. honey or maple syrup
2 tsp. dry quick yeast
1 tsp. apple cider vinegar or lemon juice
1¾ cup milk of choice (heated to 110 F)
Cover 10 min in warm area (80F minimum).
In medium stand mixing bowl, add:
1 stick or ½ cup softened sweet cream butter or 1/3 cup + 2 Tbsp. oil
3 egg whites and 1 egg yolk, lightly fork whipped
Cream together on low, work up to medium speed with stand or hand mixer for 4 minutes.
Turn mixer to low; add Step 1 ingredients until well mixed, then add step three ingredients.
Mixing Prep – In large mixing bowl, add dry ingredients, whisk together and set aside.
2 cups Premium Gold® Gluten Free Flax & Ancient Grains All-Purpose Flour
¾ cup gluten free oats, finely ground (or garbanzo, sorghum, millet, or teff flour)
½ cup potato or tapioca starch, flour or flakes
2 Tbsp. powdered buttermilk, dry non-fat milk or non-dairy creamer
1 ½ tsp. fine sea salt
1 ½ tsp. baking powder
¼ tsp. baking soda
Spray loaf pan with oil or line with parchment paper; wet, oil or flour hands.
Options: reserve extra flour to lightly flour dough before placing in prepared pan or scrape directly from mixing bowl into prepared pan.
Shape dough into a loaf and place in the pan, lightly spritz top with oil, and cover bowl with plastic. Rest the dough in warm area for 1 hour. (80 F)
Preheat oven to 350 degrees F. Bake for 55-65 minutes. Place on center rack.
For lighter bread color, place an aluminum foil tent over the dough after 40 minutes of baking time. Remove to cooling rack for 30 minutes.
Gluten Free Corn Bread
1 cup water, 1/2 cup dry quinoa
1 cup cornmeal, 1/3 cup rolled oats, ground into flour, 1-1/2 Tbl flax seeds-ground, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon (optional), I added 1 cup canned corn
1/2 of a ripe banana
1 cup apple juice (or 2-3 pitted dates soaked in 1 cup water)
Water as needed
1. Cook the quinoa: boil 1 cup water, then add in the dry quinoa, reduce to a simmer, cover and cook for 15-20 minutes until the water is gone and the quinoa is fluffy.
2. While the quinoa is cooking, combine the cornmeal, oat flour, flax seeds, baking powder, baking soda and cinnamon.
3. In a separate bowl, mash the banana with a fork, and blend in the apple juice (or water and dates). (If using dates instead of apple juice, mix the banana, dates and water in a blender for a smoother consistency.)
4. Combine wet and dry ingredients with a fork; fold in the cooked quinoa. The mixture should be thick, but add a little water if it’s too stiff. Spread mixture into a non-stick or parchment paper-lined 8×8-inch square pan and bake at 350 for 25 minutes. Let cool 10 minutes before cutting.
Preparation: 20 minutes; cooking: 25 minutes; makes one 8×8 pan